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45 Reviews
REVIEW #8
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robert J.
Avg. Entree: $20-30
Rating: 
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May 24, 2005
0 of
6 people found this review helpful
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Although it may no longer be trend-setting, it certainly isn't
resting on its laurels in terms of quality, a remarkable feat
given how long the place has been around. And while Emeril may
not always be in the kitchen (what with the other restaurants
and the Food Network shows), he certainly has left his original
baby in some capable hands. On a recent, well-stuffed visit,
there wasn't a single misstep. For starters, try the panned
oysters (with tomato jam and bacon!) or Emeril's signature
lobster cheesecake (a savory treat that has to be experienced
at least once); skip the rubbery calamari. Entree standouts
include a precisely done barbecued salmon with onion marmalade,
a brick-size pork chop paired with homemade boudin (make sure
this thick, hearty piece of meat is not overcooked), and pecan-crusted
redfish. Barbecued shrimp comes with a heavier sauce than the
classic versions of this local dish, and is paired with charming
little rosemary biscuits. Emeril's influence is such that
you can find variations on these dishes on menus throughout the
city, but nowhere else are they as reliable, with such flawless
presentation and professional preparation. Try to save part
of your generously portioned meal for leftovers, so that you
have room for the notable banana cream pie, a behemoth whose fat
content doesn't bear thinking about, or the mini-Creole
cream cheesecake, or even some delicate homemade sorbets. One
small caveat: This is a very popular place with suit-clad businessmen
at lunch and other clear regulars who appear to get speedier service
than more anonymous patrons.
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REVIEW #19
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victor S.
Rating: Unknown
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October 14, 2003
0 of
6 people found this review helpful
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everyone that comes to New Orleans wants to checkout Emerils.
Frankly i was expecting a tourist trap, but was pleasantly surprised.
Very Tasty!
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